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Spring lamb

  • 11/03/2008
  • Moderate difficulty
  • 6
  • 150 min

Springtime is an ideal time for roasted, seasoned lamb. With spring potatoes, carrots and peas as a side dish, you will get a real spring rhapsody of flavours.


  • leg of lamb (about 2.3 kg)
  • 1½ tablespoon Vegeta Grill Classic
  • 100 g bacon
  • 4 cloves garlic
  • 4 tablespoons sunflower oil
  • 1 kg new potato
  • 400 g new peas
  • 200 g carrot
  • 80 g black olives


  1. 1.
    Slice the bacon and peeled garlic into sticks.
  2. 2.
    Cut leg of lamb in several places with the tip of a knife to make small, deep holes.
  3. 3.
    Fill holes with bacon and garlic. Rub the leg of lamb with a tablespoon of Vegeta Grill Classic and then fry in oil on all sides.
  4. 4.
    Put the fried leg of lamb in a roasting pan together with oil. Add a little water, cover with aluminum foil and roast in the oven at 200°C around 2 hours.
  5. 5.
    During roasting, turn over the leg of lamb and pour water on it. Quarter peeled new potatoes and cube carrots.
  6. 6.
    Cook the peas almost entirely and drain.
  7. 7.
    Near the end of roasting, add cooked vegetables to the lamb.
  8. 8.
    Add olives, stir well and roast together around 20 minutes.
  9. 9.
    Slice the leg of lamb and serve with the vegetables and the salad of your choice.


Let the leg of lamb cool for a while before slicing. This will make it easier to slice and will give more attractive pieces to serve.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 875 / 3.658 - -
Fat g 39,35 - -
Carbohydrates g 35,40 - -
Dietary fibre g 9,00 - -
Protein g 91,52 - -
Salt g 1,43 0 0
Vitamin A μg 9.856,73 246 197
Vitamin D μg 9,49 5 5
Vitamin C mg 54,63 73 61
Niacin mg 44,52 318 223
Potassium mg 2.116,07 57 57
Phosphorous mg 931,67 116 116
Magnesium mg 169,66 57 42

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)